Banana Zucchini Baked Oatmeal Cups

Lightly sweetened whole-grain Baked Oatmeal Cups with banana and zucchini make the perfect healthy breakfast or afternoon snack on-the-go! So moist and delish with a smear of peanut butter.

When people tell me they forgot to eat breakfast, I get...confused. Like totally, completely, utterly bamboozled.

From my chocolate peanut butter oatmeal cups and carrot cake baked oatmeal to apple oatmeal cups, we've got portable options!

I love how they're pre-portioned so you can grab a couple for an easy peasy breakfast on-the-go. Healthy. Easy. Lasts all week. Freezer friendly. We can do this, yo!

Ingredients

• Old fashioned (rolled) oats: The base of our 100% whole grain recipe. We don't want quick or instant oats here. Use certified gluten-free if needed.
• Bananas: The riper the better since they're helping to sweeten our baked oatmeal. You'll want to make sure you have a cup, which is 3 small or 2-ish large bananas. Don't miss all my healthy banana recipes!
• Zucchini: You'll need one medium unpeeled zucchini, about 7oz, freshly grated.
• Milk: Any kind of milk, dairy or non-dairy, will work in this recipe.
• Chia egg: To help bind the batter and add height. You can also use flax eggs or regular eggs. I found that chia worked better to bind them than flax.
• Almond butter: For flavor and fat in place of oil or butter. I've also tested these with peanut butter and they're great!
• Maple syrup: For a bit of extra sweetness to balance out the cocoa powder. You can also use honey, or omit it for a no added sugar oatmeal cup. I tested these with honey and they were delish.
• Vanilla and cinnamon: Extra flavor!
• Baking powder: For rise.
• Salt: A must for flavor!

See recipe card for full ingredient quantities.

How to make

1. Mash bananas in a large bowl. Add grated zucchini, milk, vanilla extract, almond butter, maple syrup, and chia mixture, stirring to combine.
2. Add dry ingredients: oats, baking powder, cinnamon, salt, and add-ins of choice. Stir until just combined. Spoon mixture into muffin cups, filling to the top.
3. Bake for 23-28 minutes, or until a fork comes out clean. Cool on a wire rack. Store cooled oatmeal cups in an air-tight container in the refrigerator.

How to customize oatmeal

Baked oatmeal is also splendid because you can totally do you. And don't you forget about my Overnight Steel Cut Oatmeal and my Blueberry Banana Baked Oatmeal for more breakfast splendor!

• Make it chunky monkey style: Swap almond butter for peanut butter and add chocolate chips for a real morning treat.
• Amp up the protein: Use two eggs instead of the flax and add a couple scoops of your favorite protein powder or a couple tablespoons of hemp seeds to the batter.
• Feeling low-sugar: Leave out the maple syrup completely and use extra ripe bananas for natural sweetness.
• Make it an oatmeal bake: Trying to ditch the muffin tin? You can make this in a 9x13inch baking dish, too. It'll take longer, so keep an eye on it.

Are rolled oats gluten free?

No, rolled oats are not gluten free. This gets confusing because they are often processed in facilities that do process grains with gluten, which means risking cross-contamination.

If you are avoiding gluten for personal or health reasons, be on the lookout for rolled oats that indicate they’re certified gluten free on the label.

Tips for grating zucchini

That's right...we're slamming veggies for breakfast. Hallelujah.

• Don't squeeze out the liquid. This recipe calls for 1 ½ cups of zucchini and we are not squeezing the water out because we're actually relying on the natural moisture. A small zucchini will get you closer to a cup, so I recommend a medium one.
• Grate first, then measure. Since zucchini vary so much in size, definitely grate it and then measure out the correct amount after. I weighed it to add more clarity and it was about 7 ounces. Freeze any extra for smoothies!
• No need to peel. More fiber and nutrients, please. Just wash it and trim the ends. I like to use a box grater over a plate. Or maybe you’re lucky and you have a box grater with an attachment that catches the goods at the bottom? Blessed.

How to store

This recipe makes over a dozen baked oatmeal cups, making breakfast a breeze! 

You can store leftovers on the counter for up to 2 days but then you'll want to transfer to an air-tight container and store in the refrigerator for up to 1 week.

In order to reheat, simply warm in microwave for 10-15 seconds.

Can you freeze baked oatmeal?

Yes! You can easily freeze leftover cups for busy mornings. Simply freeze them in an even layer on a baking sheet. Once frozen, transfer them to a freezer-safe baggie and freeze for up to 3 months.

You can transfer them to the refrigerator the night before so they’re ready to go in the morning. I like these glass containers for meal prep.

Craving more oatmeal greatness? I gotchu covered.

• Overnight Steel Cut Oatmeal
• Salted Chocolate Covered Oatmeal Bites
• Blueberry Banana Baked Oatmeal
• Healthy Blueberry Oatmeal Snack Bars

Pretty please let me know how this  recipe turns out for you by leaving a star rating and/or comment! I hope you adore it as much as I do.

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